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Tortas de Camaron Seco (Dried Prawn Fritters)

Name: Tortas de Camaron Seco (Dried Prawn Fritters)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 150 g Camaron seco; 4 Eggs; 6 Dried guajillo chillies; 2 Chipotle chilli in adobo; 4 Tomatoes; 1 White onion; 3 Garlic cloves; 200 ml Oil para freir; 1 to taste Salt; 2 Cactus paddles

55 min (30 prep + 25 cook) Medium 6 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 23 Mar 2026

Dried prawn fritters with egg bathed in red mole, a classic Lenten dish from Puebla.

About this recipe

Tortas de camaron seco are fritters made with ground dried prawns, egg and cactus paddle, bathed in red mole or chipotle sauce. They are a classic Lenten dish from Puebla.

History & Origin

Tortas de camaron seco are one of the most traditional Lenten dishes of central Mexico, with a history stretching back to the colonial period when the Catholic Church forbade the consumption of meat during Lent and Holy Week. Mexican cooks developed a rich tradition of dishes based on dried fish, seafood and vegetables to comply with the restriction. Dried prawns, imported from the coasts of Sinaloa and Nayarit, became a fundamental ingredient of highland Lenten cuisine. The fritters are prepared by grinding dried prawns and mixing them with beaten egg to create a batter that is fried into golden, spongy patties. In Puebla, the version with romeritos and mole is the star dish of Christmas and Holy Week. Tortas de camaron seco represent the ingenious adaptation of Mexican cuisine to religious restrictions, transforming limitation into an opportunity to create extraordinary dishes.

Estimated cost

£12.00

Total cost

£2.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

340

Calories

22g

Protein

20g

Carbohydrates

18g

Fat

Fibre

750mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Grind the camaron dry in a procesador or blender until you get a polvo. Set aside.
2
Separa the claras of the yemas. Beat the claras a punto of nieve firme. Fold in thes yemas a a whisking constantly.
3
Add the camaron dry molido to the egg batido, mixing gently with movimientos envolventes for not perder the aire.
4
Heat oil in a sarten. With aa spoon, shape tortitas and frielas on both sides until esten doradas. Drain in papel absorbente.
5
Prepare the sauce: licua the roasted tomatoes with guajillo chillies soaked, chipotle, onion and garlic. Frie the sauce and cook 10 minutes.
6
Cook the cactus paddles in water with salt 10 minutes, enjuaga and cut into cubes. Add them a the sauce junto with the tortas.
7
Cook the tortas in the sauce for 5 minutes over low heat for that absorban the flavour. Serve hot with rice and tortillas.